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Cucumber Yogurt Dip With Greek Pita Chips

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“This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!”
READY IN:
15mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • Yogurt Dip
  • 1 medium seedless cucumber (or regular cucumber that has been seeded)
  • 1 cup plain yogurt
  • 1 cup low-fat sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon all purpose Greek seasoning, plus
  • 2 teaspoons all purpose Greek seasoning, divided (store bought or homemade)
  • salt & freshly ground black pepper
  • 4 whole grain pita
  • cooking spray

Directions

  1. Yogurt Dip:
  2. Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
  3. Season with salt and pepper to taste.
  4. Refrigerate for at least 1 hour.
  5. Serve with the toasted pitas chips.
  6. Pita Chips:
  7. Preheat oven to 350 degrees F.
  8. Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
  9. Cut each pita bread into 8 triangles.
  10. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
  11. Bake for 10 minutes. Remove from oven; let cool. Enjoy!

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